something new

Down in Palo Alto this weekend, for a change. I usually bolt as soon as I'm out of class on Fridays, but this weekend I'm hanging around, catching up on work and exploring a bit. This picture is of a Wayne Thiebaud's Lunch Table at the Cantor Arts Center. I visited for the first time this morning and spent some time walking around the contemporary wing. Nice to see something new.

Have a good weekend. 

hard to mess up

School is back in session again and I'm still adjusting. Just as you get used to the leisurely pace of break, you're thrust back into the grind- I've been feeling sort of sulky about the whole thing. I was planning to stay down on campus over the weekend but decided spur of the moment on Friday to drive up to Marin and I'm very glad I did. Daniel and I drove out to the Marin headlands yesterday and ate sandwiches overlooking the ocean. I took the picture above with my (new! exciting!) iPhone and was pretty pleased with how it turned out. Though I have to admit, it's hard to mess up a view that lovely. It was a nice reminder that there are still so many beautiful things to do, even if I'm not on vacation anymore.

le croissant du jour

There is a communion of more than our bodies when bread is broken and wine drunk.

                                                                                          -MFK Fisher

brandied cherries

A few weeks ago, I decided I'd try my hand at making brandied cherries, thinking that they might make good Christmas gifts for a few Manhattan-loving persons in my life. I went out and bought a simply enormous bottle of E&J XO brandy and several bags of pitted and frozen cherries (as it was December, the only fresh cherries available were from Chile and heart-stoppingly expensive) and got to work. Since I didn't have to pit the cherries, it was the work of a few minutes to prep everything. I boiled all the jars and made syrup with the brandy and sugars, tossing in a few cinnamon sticks for good measure. 

This recipe mades a lot of brandied cherries, which is great if you're planning on giving them away as presents. Otherwise, you could easily halve the recipe. 

Brandied Cherries

4lbs pitted cherries (preferably Bing)

8 cups brandy

2 cups brown sugar

2 cups white sugar

2 cinnamon sticks

Jars with tight-fitting lids

In a large sauce pan, whisk together the brandy and sugars and add in the cinnamon sticks. Bring mixture to a boil and then turn down to a simmer until the sugar has dissolved. Remove the cinnamon sticks. Pour the mixture over the cherries in a large bowl and allow to come to room temperature. In the meantime, sterilize your jars by boiling in hot water. Ladle the cherry mixture into the jars and seal tightly. Allow to rest for 4-6 weeks in the refrigerator before sampling. Cherries should stay good in the refrigerator for a year.

happy 2013